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Saturday, May 9, 2020

Be Aware of What Symptoms are Presented with Bladder Cancer

Bladder cancer as I previously shared is one of the top common cancer types in the United States.

Here are a few ways you can attempt to prevent bladder cancer:

Some of the symptoms of bladder cancer are:

  • painless blood or blood clots in urine are the most common sign (there are many reasons though that blood appears in urine)
  • burning or pain while urinating (again there could be other reasons for this as well)
  • frequent urination
  • not being able to urinate
  • lower back pain on one side 

You might not experience any of these symptoms or they might be due to a different health disorder and not cancer.

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Friday, May 8, 2020

World Red Cross Day

World Red Cross Day is May 8th. Red Cross helps with worldwide efforts to advocate for the relief of human suffering. Whether it be disease, famine, disaster or war Red Cross is there to help. May 8th  focuses on the programs that keep children healthy and safe around the world. The Red Cross Provides Humanitarian efforts an disaster relief around the world, where ever it is needed. There are millions of Red Cross volunteers.


The World Red Cross Red Crescent Movement has been committed to rendering relevant and timely services to distressed and needy people throughout the world in time of trouble, sickness, war, natural calamity and other forms of disasters. The movement continues after 150+ years, ready to help any vulnerable communities and remains committed to doing so now and in the future.

In addition to helping others the American Red Cross encourages eligible donors to give blood this May in honor of World Red Cross and Red Crescent Day May 8th.

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Thursday, May 7, 2020

Strawberry Lemon Cheesecake

9 Graham Crackers, crushed
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3 eggs
1 tablespoon vanilla
Zest of 1 medium sized lemon OR 2-3 drops Young Living Lemon Essential Oil
1/4 cup lemon juice (the juice from 2 medium sized lemons)
1 can (21 ounces) strawberry pie filling

Preheat the oven to 325 degrees.
Take the crushed graham crackers and mix with the melted butter. Press the crust into the bottom of a 9 inch spring form pan lined with parchment paper or tin foil.
In a large bowl, beat the cream cheese and sugar until smooth. Then beat in the eggs and the vanilla.Gently beat in the lemon zest and the lemon juice.
Pour the batter into the spring form pan on top of the crust. Bake the cheesecake for 1 hour to 1 hour 10 minutes or until a knife inserted in the center comes out clean. Remove the cheesecake from the oven and allow to completely cool. When done cooling, add the strawberry pie filling on top of the cheesecake. Refrigerate until ready to serve.

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Spring Asparagus Salad


1 Bunch Michigan Asparagus cut into 1″ to 1 1/2″ sections
1/2 Cup Cabot Cheddar Cheese, Legacy Collection, shaved
1 Rainier Fruit Lady Alice apple, cored & sliced into matchstick size
1/3 Cup chopped Red Onion
1/4 Cup raisins
3 thick slices (.20 lbs) Pancetta diced and pan fried


1 Cup Mayo
2 Tbsp Vinegar – Apple Cider
2 Tbsp Vinegar – Red Wine
1/3 Cup Dixie Crystal Cane Sugar

Bring a pot of water to boil
Rinse Asparagus
Cut off & remove the bottom 1/2″ of the Asparagus stalks (don’t keep)
Chop the tips & every 1″ sections for the Asparagus. NOTE: if you find several of your Asparagus are quite large, slice them in half.
Place chopped asparagus in the pot of boiling water for 2 1/2 minutes.
Remove immediately, drain the asparagus then toss them into ice-cubed water.
Core then slice 1 apple into matchstick sizes.
Drain asparagus from the cold water & set aside.
Dice 1/3 Cup of red onion
Dice then pan fry pancetta until crispy but not burnt.
Remove crispy pancetta to a paper towel to drain off the access grease.
Toss into a bowl the asparagus, apple, pancetta, red onion & raisins.
Cover bowl & place it in the refrigerator.
Begin preparing the dressing into a separate bowl.
Wisk mayo, vinegars and sugar together.
Cover and place in refrigerator until later use.
The morning or day of your brunch or pot-luck lunch/dinner, toss the dressing into the large asparagus salad ingredients

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Wednesday, May 6, 2020

Steak Stir Fry Make It Now or Save For Later

2 garlic cloves, minced
¼ teaspoon red pepper flakes
¼ cup all-natural soy sauce   
1 tablespoon sesame oil 
2 tablespoons all-natural stir-fry sauce 
1 pound steak (any kind), sliced thin, 1-2” long pieces 
¼ cup water 
1 teaspoon sugar 
2 teaspoons cornstarch 
12 tablespoon vegetable or peanut oil 
23 cups (1 small package) frozen stir-fry vegetables
1/3 cup fresh cilantro, chopped 
2 tablespoons chopped dry-roasted peanuts

  • Combine garlic cloves, red pepper flakes, soy sauce, sesame oil, and stir-fry sauce in a large Ziploc bag. Close bag and shake well to combine. Add steak to bag and put in fridge to marinate for at least 1 hour.
  • Combine water, sugar, and cornstarch in a bowl. Set aside.
  • Heat oil in wok or large skillet over medium-high heat. Add vegetables and stir-fry for 2-3 minutes, just until crisp-tender (do not over cook). Remove to plate.
  • Add beef and marinade to hot pan. Stir fry just until meat is cooked through (do not over cook). This only takes 1-2 minutes.
  • Return vegetables to pan and toss with meat and sauce. Bring sauce to a simmer. Then add water/cornstarch mixture to thicken sauce. After sauce thickens (after about a minute or so), remove from heat.
  • Top with with cilantro and peanuts and serve over rice.


Freezer Meal Instructions:
Prepare the different uncooked ingredients and freeze them separately in freezer-safe containers/bags as follows:
– Make the marinade and put the steak in the marinade in a large freezer bag. Squeeze out as much air as possible.
– Mix the cornstarch, sugar, and water and put in small zip-top bag.
– Chop peanuts and put in another small zip-top bag. (Do not prep and freeze cilantro ahead of time.)
– Put all three zip-top baggies into one gallon-sized freezer bag. Freeze with the frozen veggie bag on top or nearby, so the meal is all together.
When ready to cook, thaw steak/marinade, cornstarch mixture, and peanuts in the refrigerator overnight or by running the bags under cold water for several minutes. IMPORTANT: Do not thaw the frozen veggies! Then cook everything according to directions, starting with Step 3. Prepare and garnish with fresh cilantro, if desired.

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Sunday, May 3, 2020

Smoked Sausage Penne Pasta

2 cups uncooked penne pasta
1 lb smoked sausage or 1 lb fully cooked kielbasa, cut into 1/4-inch slices
1 1/2 cups milk
1 (10 3/4 ounce) can condensed cream of celery soup, undiluted (we used cream of mushroom)
1 1/2 cups cheddar French-fried onions, divided
1 cup shredded mozzarella cheese, divided
1 cup frozen peas

Cook pasta according to package directions.
Meanwhile, in a large skillet, brown sausage over medium heat for 5 minutes; drain.
In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup cheese, peas and sausage.
Drain pasta; stir into sausage mixture.
Transfer to a greased 13x9x2 inch baking dish. Cover and bake at 375 for 25-30 minutes or until bubbly.
Sprinkle with remaining onions and cheese.
Bake, uncovered, 3-5 minutes longer or until cheese is melted.

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